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Registro Completo |
Biblioteca(s): |
Embrapa Hortaliças. |
Data corrente: |
21/11/1996 |
Data da última atualização: |
21/11/1996 |
Autoria: |
RESENDE, L. V.; MALUF, W. R.; RESENDE, J. T. |
Afiliação: |
UFLA, Lavras, MG. |
Título: |
Caracterizacao de linhagens de tomateiro Lycopersicon esculentum Mill do tipo Santa Clara quanto a resistencia ao virus do vira cabeca. |
Ano de publicação: |
1995 |
Fonte/Imprenta: |
Horticultura Brasileira, Brasilia, v.13, n.1, p.110, maio 1995. |
Idioma: |
Português |
Notas: |
Resumo. |
Palavras-Chave: |
Diseases; Resistance; Santa Clara; TSWV. |
Thesagro: |
Doença; Lycopersicon Esculentum; Resistência; Tomate; Vírus. |
Thesaurus Nal: |
tomatoes. |
Categoria do assunto: |
-- |
Marc: |
LEADER 00755naa a2200265 a 4500 001 1756089 005 1996-11-21 008 1995 bl uuuu u00u1 u #d 100 1 $aRESENDE, L. V. 245 $aCaracterizacao de linhagens de tomateiro Lycopersicon esculentum Mill do tipo Santa Clara quanto a resistencia ao virus do vira cabeca. 260 $c1995 500 $aResumo. 650 $atomatoes 650 $aDoença 650 $aLycopersicon Esculentum 650 $aResistência 650 $aTomate 650 $aVírus 653 $aDiseases 653 $aResistance 653 $aSanta Clara 653 $aTSWV 700 1 $aMALUF, W. R. 700 1 $aRESENDE, J. T. 773 $tHorticultura Brasileira, Brasilia$gv.13, n.1, p.110, maio 1995.
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Embrapa Hortaliças (CNPH) |
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Registro Completo
Biblioteca(s): |
Embrapa Café. |
Data corrente: |
12/12/2023 |
Data da última atualização: |
12/12/2023 |
Tipo da produção científica: |
Artigo em Periódico Indexado |
Circulação/Nível: |
A - 2 |
Autoria: |
ABREU, G. F.; ROSA, S. D. V. F. da; COELHO, S. V. B.; PEREIRA, C. C.; MALTA, M. R.; FANTAZZINI, T. B.; VILELA, A. L. |
Afiliação: |
GISELLE F. ABREU, CENTRO UNIVERSITÁRIO DO CERRADO PATROCÍNIO; STTELA DELLYZETE VEIGA F DA ROSA, CNPCa; STEFÂNIA V. B. COELHO, UNIVERSIDADE FEDERAL DE LAVRAS; CRISTIANE C. PEREIRA, UNIVERSIDADE FEDERAL DE LAVRAS; MARCELO R. MALTA, EMPRESA DE PESQUISA AGROPECUÁRIA DE MINAS GERAIS; TATIANA B. FANTAZZINI, UNIVERSIDADE FEDERAL DE LAVRAS; AMANDA L. VILELA, UNIVERSIDADE FEDERAL DE LAVRAS. |
Título: |
Influence of hulling and storage conditions on maintaining coffee quality. |
Ano de publicação: |
2023 |
Fonte/Imprenta: |
Anais da Academia Brasileira de Ciências, v. 95, n. 4, 2023. |
Páginas: |
12 p. |
Idioma: |
Inglês |
Conteúdo: |
Storage is important in the coffee post-harvest. Determining the maximum period that coffee can remain storaged is important aiming to reduce losses in quality and, consequently, allow the producer to achieve maximum profitability. The aim was to determine the suitable storage period for natural and fully washed coffees, under different conditions. Beans were dried to 11% moisture content after dry processing (natural coffee, dry cherry coffee) and wet processing (parchment coffee, fully washed). Before storage, part of the coffee was hulled and part was not. The coffee was stored under refrigerated air (10ºC and 50% relative humidity) or in an environment at 25ºC. In the periods of 0, 3, 6, and 12 months, samples were taken for sensory, electrical conductivity and tetrazolium evaluation. Refrigerated environment favors conservation of sensory and physiological quality of the natural hulled coffee beans and fully washed coffee. Hulled beans of natural and fully washed coffee stored under refrigerated conditions have the initial quality conserved for up to 12 months and in non-controlled environmental, for up to 3 months. Mechanical damage caused by hulling, associated with the lack of tissue fruit parts, contributes to reduction hulled coffee quality in storage, regardless of the processing. |
Thesaurus NAL: |
Coffee beans; Deterioration; Mechanical damage. |
Categoria do assunto: |
-- |
URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/doc/1159552/1/Influence-Of-Hulling-And-Storage.pdf
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Marc: |
LEADER 02004naa a2200241 a 4500 001 2159552 005 2023-12-12 008 2023 bl uuuu u00u1 u #d 100 1 $aABREU, G. F. 245 $aInfluence of hulling and storage conditions on maintaining coffee quality.$h[electronic resource] 260 $c2023 300 $a12 p. 520 $aStorage is important in the coffee post-harvest. Determining the maximum period that coffee can remain storaged is important aiming to reduce losses in quality and, consequently, allow the producer to achieve maximum profitability. The aim was to determine the suitable storage period for natural and fully washed coffees, under different conditions. Beans were dried to 11% moisture content after dry processing (natural coffee, dry cherry coffee) and wet processing (parchment coffee, fully washed). Before storage, part of the coffee was hulled and part was not. The coffee was stored under refrigerated air (10ºC and 50% relative humidity) or in an environment at 25ºC. In the periods of 0, 3, 6, and 12 months, samples were taken for sensory, electrical conductivity and tetrazolium evaluation. Refrigerated environment favors conservation of sensory and physiological quality of the natural hulled coffee beans and fully washed coffee. Hulled beans of natural and fully washed coffee stored under refrigerated conditions have the initial quality conserved for up to 12 months and in non-controlled environmental, for up to 3 months. Mechanical damage caused by hulling, associated with the lack of tissue fruit parts, contributes to reduction hulled coffee quality in storage, regardless of the processing. 650 $aCoffee beans 650 $aDeterioration 650 $aMechanical damage 700 1 $aROSA, S. D. V. F. da 700 1 $aCOELHO, S. V. B. 700 1 $aPEREIRA, C. C. 700 1 $aMALTA, M. R. 700 1 $aFANTAZZINI, T. B. 700 1 $aVILELA, A. L. 773 $tAnais da Academia Brasileira de Ciências$gv. 95, n. 4, 2023.
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